Lemon Vinaigrette

How is it possible that in 8+ years of writing Love and Lemons, I haven’t shared a basic lemon vinaigrette recipe until now?! Often, I post salad recipes with a dressing included – a kale salad with carrot ginger dressing, a watermelon sala…


How is it possible that in 8+ years of writing Love and Lemons, I haven’t shared a basic lemon vinaigrette recipe until now?! Often, I post salad recipes with a dressing included – a kale salad with carrot ginger dressing, a watermelon salad tossed with lime juice. But a few weeks ago, as I was whisking together this lemon vinaigrette, I realized that tying a dressing to a specific salad recipe can sometimes sell it short. This lemon vinaigrette is one of my favorite salad dressings. It’s zippy, fresh, and bright, it comes together in minutes, and it keeps well […]

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9 All-Star Condiments Always in My Kitchen

I am a condiment connoisseur. I have a hard time resisting any bottle, jar, or tin—be it spicy, pungent, tangy, salty, you name it. Sometimes I’ll buy a condiment to develop with or make a specific recipe, and other times I’m just attracted to a shiny …

I am a condiment connoisseur. I have a hard time resisting any bottle, jar, or tin—be it spicy, pungent, tangy, salty, you name it. Sometimes I’ll buy a condiment to develop with or make a specific recipe, and other times I’m just attracted to a shiny label (which probably means it’s getting added to my cart).

I’m always game to try something new, but after many years of cooking I’ve definitely honed in on a collection of staples I prefer never to be without—the all-star team, if you will. My trove of oils, pastes, and sauces all hail from different countries and different cuisines, and vary in texture and piquancy, but they all make regular appearances in my kitchen. And while everyone's definition differs, I consider many of the flavor-packed ingredients I use to boost dishes (either before, during, or after cooking) a condiment.

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Pico De Gallo

Hello & happy Friday! Today I’m sharing a super simple, fresh recipe that you’ll want to refer back to again and again. In my opinion, pico de gallo is the perfect finishing touch to everything from tacos to burrito bowls. It’s al…


Hello & happy Friday! Today I’m sharing a super simple, fresh recipe that you’ll want to refer back to again and again. In my opinion, pico de gallo is the perfect finishing touch to everything from tacos to burrito bowls. It’s also delicious spooned onto sizzling hot grilled vegetables… and whenever I have any leftover pico, I like to stir it into my scrambled eggs the next morning to make a quick migas-style breakfast. I hope you enjoy this versatile condiment! What is pico de gallo? Translated into English, the Spanish phrase “pico de gallo” literally means “rooster’s beak.” I’m not […]

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Marinara Sauce

Buying marinara sauce is easy, but I’ll let you in on a secret: so is making your own! Meet my go-to homemade marinara sauce recipe. It’s simple to make – all you need is 10 pantry ingredients and 30 minutes – and it tastes imme…


Buying marinara sauce is easy, but I’ll let you in on a secret: so is making your own! Meet my go-to homemade marinara sauce recipe. It’s simple to make – all you need is 10 pantry ingredients and 30 minutes – and it tastes immeasurably better than any kind I’ve found in a jar. Its base is canned crushed tomatoes with their juices, which I simmer with sautéed shallot and garlic for depth of flavor. Red pepper flakes give it a touch of heat, dried oregano adds Italian flair, balsamic vinegar makes it nice and tangy, and salt and pepper […]

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The 20-Minute Fresh Tomato Sauce You’ll Actually Want to Make This Winter

Just a month or two ago, East Nashville, where I live, was invaded by tiny, sweet, drought-immune cherry tomatoes. First, they overtook my carefully planted beds of native flowers. Then, I noticed them sprouting up along sidewalks, and learned from fri…

Just a month or two ago, East Nashville, where I live, was invaded by tiny, sweet, drought-immune cherry tomatoes. First, they overtook my carefully planted beds of native flowers. Then, I noticed them sprouting up along sidewalks, and learned from friends how their lawns had been similarly conquered. Newly ripened tomatoes burst from the vines daily, but there were only so many that I could eat and give away. I had to find something to do with them. I threw the delicious trespassers into salads, packed them for my child’s lunch, and gifted them to his teachers. I couldn't get enough.

Now that the first frosts have begun to hit the tomato vines in my yard, and the jammy little fruits are no longer growing abundantly, I still crave them (somehow). Luckily, they're still widely available at my local grocery store; unlike their heirloom, beefsteak, or Roma cousins, cherry tomatoes grow exceptionally well in greenhouses. This means I can enjoy them far into the chilly winter, when I'm looking for a bit of brightness.

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How to Make Pumpkin Puree

There are plenty of great reasons to know how to make pumpkin puree at home, even if you can find it in a can. Why make homemade pumpkin puree? You live in a country where pumpkin puree is not available in cans but you still want to partake in all of t…


There are plenty of great reasons to know how to make pumpkin puree at home, even if you can find it in a can. Why make homemade pumpkin puree? You live in a country where pumpkin puree is not available in cans but you still want to partake in all of the yummy fall pumpkin recipes that are all around the internet and Instagram. You got overzealous at the farmers market because the pumpkin was so cute and fall looking, and you didn’t realize you’d have at least 20 pounds/9 kilos of squash to deal with. (pictured below) You got […]

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The $3 Trader Joe’s Product I Can’t Stop Sprinkling on Everything

In the last few months, I’ve formed a somewhat obsessive relationship with a condiment.

I discovered my first jar of dukkah two years ago, on the spice shelves of my local Trader Joe’s—and decided to take it home. The next morning, chancing upon it as…

In the last few months, I’ve formed a somewhat obsessive relationship with a condiment.

I discovered my first jar of dukkah two years ago, on the spice shelves of my local Trader Joe’s—and decided to take it home. The next morning, chancing upon it as I grabbed some salt from the pantry, I sprinkled it onto my assembled avocado toast. The result was revelatory.

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This Year’s Best Condiment Comes All the Way From Amsterdam

Mossel en Gin, a laidback seafood restaurant just outside the center of Amsterdam, is one of those places you’re lucky to find as a tourist. Even luckier when you didn’t plan a single thing to do or eat during your two-day trip.

Set in the sprawling, …

Mossel en Gin, a laidback seafood restaurant just outside the center of Amsterdam, is one of those places you're lucky to find as a tourist. Even luckier when you didn't plan a single thing to do or eat during your two-day trip.

Set in the sprawling, serene Westerpark (which is consistently less crowded than its more well-known neighbor, Vondelpark), this five-year-old spot is known for two things: big pots of buttery steamed mussels served with thick-cut french fries and a vast selection of gin and tonics.

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Tahini Sauce

If you’ve been reading the blog for a while, you know that I love tahini. In the past, I’ve posted tahini cookies, salad dressings, oatmeal, and even ice cream, but today I’m finally sharing my favorite 4-ingredient lemon tahini sauce…


If you’ve been reading the blog for a while, you know that I love tahini. In the past, I’ve posted tahini cookies, salad dressings, oatmeal, and even ice cream, but today I’m finally sharing my favorite 4-ingredient lemon tahini sauce. This tahini sauce recipe is incredibly versatile, as it shines on salads, sandwiches, bowls, noodles, and more! My basic version is similar to what you’d find at any falafel or shawarma restaurant, but I’m also including three delicious variations here. Honestly, I can’t choose a favorite. They all pack a punch of vivid color and bold flavor, and making them couldn’t […]

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Pickled Red Onions

Pickled red onions have been an indispensable ingredient in my kitchen for years. Not only are they a gorgeous, vibrant pink, but they’re tangy, sweet, and a little crunchy. I like to say that they give sandwiches, salads, bowls, and more a &#822…


Pickled red onions have been an indispensable ingredient in my kitchen for years. Not only are they a gorgeous, vibrant pink, but they’re tangy, sweet, and a little crunchy. I like to say that they give sandwiches, salads, bowls, and more a “bright pop of flavor,” and though Jack makes fun of me for how often I use that phrase, I can’t think of a better way to describe them. Try making a batch of quick pickled red onions, and you’ll see what I mean. Top a few onto an otherwise good sandwich or salad, and it’ll become great. Their […]

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